Classic Sliders on Brioche Buns with Beer Battered Onion Rings
Burgers and onion rings. Is there anything more classically American? Generally, I think of this meal as perfect for the middle of summer. Being 8 months pregnant, it just sounded really good to me the other day. So I made it at home! One of the best things to come out of the pandemic, at least for me, is the small challenge I made for myself to try and recreate many of the meals that my family used to love going out to a restaurant for. This past winter, I really made an effort to recreate all of our favorite takeout meals, and it was so fun!
Making the perfect burger takes a little bit of practice. It has been one of my goals for the past handful of years to master burger making, and I finally found some tricks that have helped me to cook up a deliciously flavored and juicy burger. I prefer to make mine into slider sizes because it takes a lot of pressure off eating such a huge portion! You can definitely turn this recipe into regular size burgers and buns, if you want.
TIPS FOR MAKING AN AMAZING BURGER AT HOME:
Cook over the stove. I have learned that making a restaurant style burger at home means to not put your patties over the grill. While I love a grilled burger as much as the next person, I have found that I can recreate a restaurant style burger much better cooking it on a griddle over the stove. Cast iron works okay, but I think a non-stick griddle is the best option. Just make sure it is nice and hot because they cook quickly!
Use olive oil and season as you cook. Seasoning the meat beforehand is necessary, but I also like to season as I cook the burgers. Drizzling olive oil over the burger before putting it on the griddle and then sprinkling on some salt and pepper really helps bring out the flavors of the beef and helps to prevent the burger from sticking.
Chill the meat before cooking. Once you season your beef and shape it into burgers, stick them in the fridge for about 30 minutes to an hour. This helps to solidify the fat again, which helps the burger to stay in a nice shape. Another thing to help with shape is to not press out the burgers so flat before or during cooking.
Use butter and cover. When you flip the burgers, put a little pat of butter around them and cover with a pot lid. This will help trap in some of that moisture and fat, which makes a truly juicy burger!
how to make the sliders:
BRIOCHE BURGER BUNS:
1 cup warm water
1 tbsp active dry yeast
2 tbsp granulated sugar
1/2 cup whole milk
6 tbsp salted butter
1 1/2 tsp kosher salt
1 large egg
5 cups all-purpose flour
1-2 tbsp everything bagel seasoning
CLASSIC BEEF SLIDERS:
2 lbs ground beef
1 large egg
2 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper
fixings: lettuce, tomato, red onion, etc
CREAMY HONEY BARBECUE SAUCE:
1/2 cup mayonnaise
2 tbsp barbecue sauce
1 tbsp wildflower honey
2 tsp dijon mustard
1 tsp distilled white vinegar
pinch kosher salt
DIRECTIONS:
MAKE THE BUNS. In the bowl of a standing electric mixer fitted with a dough hook, combine the water, yeast, and sugar. Let sit for 5 minutes until the yeast blooms, or grows slightly and becomes bubbly.
Meanwhile, warm the milk, butter, and salt over the stove until the butter just melts and the milk is warm (120° F). Add the milk mixture and egg to the yeast. Mix thoroughly.
Slowly begin to incorporate the flour, 1 cup at a time, until it begins to from a consistent dough. The dough is ready when it no longer clings to the sides of the bowl and is soft and slightly sticky. Shape the dough into a ball and place in a lightly greased bowl. Cover with a damp kitchen towel or plastic wrap and let rise in a warm place until doubled, about 1 hour.
Gently deflate the dough. Divide into 12 equal pieces, about 1/4 cup’s worth of dough. Shape each piece into a little ball by stretching the dough underneath itself and pinching closed. Place on a parchment lined baking sheet, cover, and let rise until puffed about 30 minutes.
Preheat the oven to 375° F. Whisk an egg with a splash of water and brush the tops of the buns with the egg wash. Sprinkle the tops with some everything bagel seasoning. Bake for about 18-20 minutes or until the buns are golden on top and soft when squished. Let sit for about 20 minutes before slicing.
MAKE THE SLIDERS. Combine the ground beef, egg, Worcestershire sauce, garlic powder, salt, and pepper in a large bowl. Shape the ground beef into large meatballs, about 8 of them. Place on a baking sheet or large plate, cover with plastic wrap, and refrigerate at least 30 minutes before cooking.
After the sliders have chilled, place them on the counter. Heat a large skillet over medium-high heat. Drizzle some olive oil over the sliders and sprinkle with a bit of salt and pepper. Cook a couple of sliders at a time by placing on the hot skillet. After a minute, press down the meatball to flatten it so that it sits about 1/2 inch tall. Let cook until browned about halfway up the sides, about 2-3 minutes.
Flip the slider over and drizzle with more olive oil and season with a pinch more salt and pepper. Press down gently on the burger again, though do not try to flatten or squish it. Place a pat of butter around the cooking sliders and cover with a pot lid. Let cook another 1-2 minutes or until medium rare.
Place the finished sliders on a plate and top with a slice of cheese, if desired. Cover with the pot lid so that the cheese softens.
MAKE THE SAUCE. In a small bowl, combine all ingredients until thoroughly mixed. Spread on the top half of your bun when building your burgers.
how to make the onion rings:
BEER BATTERED ONION RINGS:
2 large onions
1 1/2 cups all-purpose flour
1/2 cup cornstarch
2 tsp baking powder
1 tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp chili powder
1/2 tsp dried thyme
12 oz light beer (I use Busch Light)
oil for frying
DIRECTIONS:
Remove the skins from the onion and the root/blossom ends. Leave whole. Slice the onions thickly, into about 1/2 inch pieces. Separate the rings and let sit until a bit dried out, about 5 minutes.
In a large bowl, combine the flour, baking powder, salt, pepper, paprika, garlic powder, oregano, chili powder, and thyme. Mix thoroughly. Pour in the beer and stir until combined. Let sit about 3-4 minutes or until the batter thickens.
Heat a large pot of oil to 375° F (any vegetable oil works fine). Dip the onion rings into a bit of cornstarch. Then dip into the beer batter until well coated. With a fork, pick up the dipped onion rings and shake off any excess batter.
Fry the onion rings in the batter about 2-3 minutes on each side, flipping them over as they cook. Let drain on a plate lined with parchment. Serve hot!
This meal is a labor of love. The nice part is that you can space it out a few days in advance, if you want a meal that’s ready in a shorter amount of time. You can easily make the buns days ahead, and the sliders can be shaped and chilled for a few days as well.
I love gouda cheese on my burger, which is what is pictured above. I have also learned that homemade burgers just taste better if the onions used on top are sautéed in the fat from the burgers. Trust me - it’s so much better than just putting a raw onion on there!
How do you like to dress your burgers? I hope that this recipe helps you to make a truly delicious restaurant style meal at home for your family!
xoxo Kayla
